Argentine beef is considered to be the best quality beef in the world. There are many factors which contribute to its high quality. Among the most important of these include careful breeding, the way that animals are raised, the way that the meat is butchered and its final preparation. Among the best known breeds raised in Argentina are the ABRDEEN ANGUS, originally from Scotland, the HEREFORD and the SHORTHORN.

An additional factor is that the meat is butchered at a young age, at most one and a half to two years of age. It is also very important that the animals are allowed to graze freely in areas with PAMPA, which have the optimum conditions for their healthy growth. The butchering of the meat is done in a way that ensures that the animal is not under any stress, which guarantees that the meat won‘t be negatively influenced in terms of its consistency or taste.

Selection of meat

HU USA BRAZIL ARGENTINA

HU

USA

BRAZIL

ARGENTINA

1

?

round

picanha

tapa de cuadril

2

?

striploin

contra file

bife angosto

3

?

tenderloin

file mignon

lomo

4

?

flank

bife de vazio

bife de vacio

5

?

rib eye

ponta de contra

file bife ancho

6

?

matambre

matambre

matambre

Rare - quickly grilled, raw imide

Medium - medium done, pink imide

Well done - Well done, without blood

Specialties from our grill

Beef tenderloin

Filet “mignon”(Mignon are cut from the smaller tail end of the tenderloin) tenderloin with grilled red onion